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NEW YORK EXTRA SHARP WHITE CHEDDAR CHEESE

Common questions

Is NEW YORK EXTRA SHARP WHITE CHEDDAR CHEESE healthy?

NEW YORK EXTRA SHARP WHITE CHEDDAR CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese.

How processed is NEW YORK EXTRA SHARP WHITE CHEDDAR CHEESE?

NEW YORK EXTRA SHARP WHITE CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive NEW YORK EXTRA SHARP WHITE CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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NEW YORK EXTRA SHARP WHITE CHEDDAR CHEESE

Bj's Wholesale Club / Corporate Brands
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by BJ's Wholesale Club / Corporate Brands
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of complex flavors and textures in cheese.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during aging. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor enhancement and preservation in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help convert milk into curds and whey, a fundamental step in cheese production. The type of enzymes used can affect the texture and flavor of the cheese.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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